Recipe for cucumber slices with onions. Chopped cucumbers marinated with garlic for the winter

Cucumbers with onions - one of the numerous prescription harvesting vegetables for the winter. Open a jar of such a snack in winter time Very nice.

Cucumbers turn out crispy, soaked in the aroma of onions. The appetizer is perfect for meat and fish or just plain boiled potatoes.

Cucumbers with onions for the winter ingredients

• Cucumbers - how much will go;
• Dill umbrellas - 2-3 pieces;
• Onion - 1 piece.

For marinade:

• Water - 0.5 liters;
• Sugar - 1.5 tablespoons;
• Salt - 1 tablespoon;
• Vinegar (9%) - 40 milliliters.

The recipe is for 1 jar, 1 liter. In the same container, we previously suggested spinning. You can vary the number of ingredients depending on how much you are going to prepare, that is, multiply by 2, 3, and so on.

Cucumbers with onions for the winter cooking

Stage 1: Preparation. Before you do conservation, it is recommended to keep cucumbers in a clean cold water about 4-5 hours. At this time, we will prepare the jars in which we are going to store the workpiece, they and the lids need to be sterilized.

Stage 2: Let's start preparing the workpiece. We cut off the tips of the cucumbers on both sides, so they are better saturated with marinade.

We put dill umbrellas on the bottom of sterile jars, you can put spices to taste, such as peppercorns, Bay leaf and others. Place cucumbers on top and sliced ​​onions.

Cucumbers are closed with tarragon, which gives them a special taste. This herb can be bought in the market and used in preparations.

Ingredients for 1 jar 720 ml:

• mixture different peppers(whole) - 1 teaspoon,
• bay leaf - 1-2 pcs.,
• tarragon - 1 branch,
• cucumbers - 2-3 pcs. depending on size,
• sugar - 3 teaspoons,
• salt - 1 teaspoon,
• vinegar 9% - 1 tbsp. spoon,
• boiling water - 500 ml.

Cooking:

Banks must first be sterilized. This can be done in any way convenient for you. Pour the marinating mixture, which includes herbs and mustard seeds, into a jar, put a bay leaf.

After that, put in a jar and tarragon.

Fresh cucumbers prepared for seaming, wash well under running water remove the ponytails. Cut them into pieces as you like. Add cucumbers to the jar.

Fall asleep required amount granulated sugar and coarse salt.

Boil water and pour it into a jar. Pour in the vinegar at the end. Cover the jar with a lid and place in a pot of boiling water to sterilize. Do not forget to put a cloth or towel on the bottom of the pan and only after that put a jar of preservation there.

Sterilize 20 minutes. After that, take out the jar and tighten the lid well. Turn it over and leave it to infuse until it cools down. Then put it in the pantry until winter.

Pickled sliced ​​cucumber halves for the winter

If you want to cook fragrant crispy cucumbers in jars, then this 1 liter recipe will be just right. Thanks to a large number herbs and greens everything turns out very fragrant. Cucumbers pickled in halves are good to serve at the table in winter, when fresh vegetables practically none or their quality leaves much to be desired. The recipe is simple in that it includes a minimum of ingredients. The main focus is on vegetables and herbs.

Ingredients for 1 liter jar:

• dill seeds - 1 sprig,
• tarragon - 2 branches,
• bay leaf - 1 pc.,
• whole pepper (mixture) - 1 teaspoon,
• sugar - 3 teaspoons,
• dried garlic - 1-2 pcs.,
• coarse salt - 1 tbsp. spoon,
• onion - ½ pcs.,
• vinegar 9% - 2 teaspoons,
• cherry leaves and more - 2-3 pcs.,
• boiling water - about 700-800 ml.

Cooking:

First of all, you need to sterilize all the jars so that the cucumbers are well preserved until winter and do not explode. In a clean, sterilized jar, place dried garlic seeds, tarragon sprigs, and cherry or other tree leaves.

Wash small fresh cucumbers, remove stems and cut in half lengthwise. Carefully place the halves in the jars.

Add for aroma and taste mixture various peppers and bay leaf.

So that cucumbers are better preserved until winter and have pleasant taste, fall asleep granulated sugar. Then add a large table salt.

Put a few slices of dried or fresh garlic. You can also add some dried vegetables.

Place chopped onion on top.

Pour boiling water over and add vinegar.

Now you need to sterilize the jars. This can be done in large saucepan laying a towel on the bottom. Place jars there and boil for 20-30 minutes. Water should cover half of the jar. When the right time has passed, remove the jars from the pan and screw on the lids.

Cucumbers cut into quarters for the winter with onions

Cucumbers with sweet peppers and onions can be done easily at home. It will take a little time, but in winter it will be nice to open a jar to the table.

Ingredients:

• dill - 1-2 sprigs,
• parsley - 1-2 sprigs,
• green onion- 2 pcs.,
• bay leaf - 1-2 pcs.,
• granulated sugar - 3 teaspoons,
• coarse salt - 1 teaspoon,
• pickling mixture (mustard, herbs) - 1 teaspoon,
• dill seeds (dried) - 1 sprig,
• onions - ¼ pcs.,
• sweet pepper - ¼ pcs.,
• fresh cucumbers - 3-5 pcs. depending on size,
• boiling water - 0.5 liters,
• vinegar 9% - 2 teaspoons.

Cooking:

First you need to pre-sterilize the jars in any way convenient for you. In a sterilized jar, put any greens that you have. It can be dill, parsley, green onions, basil.

Add bay leaf. For medium can a few leaves will suffice.

To preserve vegetables long time add sugar and coarse salt.

Now add special spices for canning cucumbers. You can collect such a mixture yourself: mustard seeds, various herbs.

If you have, then add a sprig of dill seeds.

Onion peel, cut into half rings and add to the jar.

Cut some sweet pepper into strips and add to the jar.

Wash the cucumbers, cut off the tails, cut them into 4 parts. Add along to the jar. You can also put halves on top.

Pour boiling water over and add vinegar to the jar. Put the lid on top, but do not screw it on.

Now you need to choose convenient way sterilization of filled jars. Either in a slow cooker or in a regular pan. Enough 20-30 minutes for this. When you take out the jars, immediately tighten their lids. Then put them somewhere, turning them upside down.

When they finally cool down, you can put them in the pantry until winter.

And here's a very interesting video winter pickle recipe

How to cook chopped cucumbers with mustard for the winter

Mustard seeds give vegetables a tender flavor. spicy taste. In crushed form, they are used as a natural preservative. Rolls are perfectly stored, cucumbers retain their crispy properties.

For such spicy salad fruits can be used different size but not overripe. For them, you can see what to cook for the winter from overgrown cucumbers. Mustard cucumbers can be served with meat or fish, potatoes, pasta.

Ingredients:

• 2 kilograms of cucumbers,
• 50 grams of table salt,
• 1 tablespoon mustard powder
• 100 grams of granulated sugar,
• 1 tablespoon chopped garlic
• 100 milliliters of refined vegetable oil,
• 1 teaspoon ground black pepper,
• 100 milliliters of table 9% vinegar.

Cooking:

Wash the sorted pimply gherkins and place them on a wire rack to dry or pat dry with a towel. Cut the prepared vegetables into rings of the same thickness, no more than 1.5 centimeters.

Peel the garlic and chop very finely. Place cucumber wheels in a convenient container, add chopped garlic mass, add ordinary coarse salt and sugar. Attach mustard powder, ground pepper, pour in sunflower oil odorless and vinegar.

Mix thoroughly again. vegetable mix and wait two or three hours. During this time, the vegetables will start up the juice, soaked in marinade dressing. Prepare the container in advance. Wash the jars with baking soda and pour over boiling water. Put the fragrant mass into clean cylinders, add marinade filling and cover with boiled water lids.

Place the jars in a container with warm water and bring to a boil. After the appearance of active temperature bubbles, reduce the heat. Finish sterilization 8 minutes after the water starts to boil. Close the lids tightly and turn the jars upside down.

Cover jars of cucumbers with warm household materials. After a day, move to storage away from sunlight.

But how tasty is it to get a jar of salad from different vegetables. Moreover, such salads can be prepared from all vegetables that ripen in the beds. I think that cucumber salad for the winter will also come in handy.

Today I want to offer you some delicious cucumber recipes. It is better to roll up such salads in small jars to open and eat immediately. And any cucumbers for salads will come in handy, even large ones, because we will cut them in small pieces. You can cook such salads only from cucumbers, or you can combine them with other vegetables.

Cucumber salad for the winter "Winter King" (sterilization is not required)

When I first cooked such a salad, I understood where its name and popularity came from. We often get bored with canning with sterilization and a long process. And this salad is prepared extremely simply and quickly, and sterilization is not required. And the ingredients are very simple, always on hand.

Ingredients:

• cucumbers - 1 kg
• onion - 100 gr.
• salt - 1 tsp
• sugar - 2 tbsp. l.
• vinegar - 20 gr.
• vegetable oil- 50 gr.
• black pepper - 1/2 tsp
• garlic to taste

1. Cucumbers cut into circles, onions in half rings and put in a saucepan. Add salt and sugar. Mix and leave to stand for 30-40 minutes.

2. Pour vegetable oil, vinegar into the pan and add black ground pepper. Mix cucumbers with spices. Adjust the amount of pepper yourself, but do not forget that we will add more chili peppers.

3. Put the pan on the fire and bring to a boil. Add chili peppers and chopped garlic to the boiling salad. I don’t specifically give the amount of garlic in the recipe, adjust it yourself. I need 2 cloves. Boil the salad for 3-4 minutes over low heat

4. The salad is ready. hot salad Pour into sterilized jars and seal metal lids. Turn the jars upside down and cover with a warm blanket. Keep it this way until the salad is completely cool.

Cucumber salad for the winter "Lick your fingers"

The composition of the salad is even simpler than the previous one, it is prepared only from cucumbers. It can be eaten immediately after preparation, or it can be prepared for the winter. In this recipe, you can safely use large, overgrown cucumbers.

Ingredients:

• cucumbers - 2 kg
• garlic - 1 head
• parsley - bunch
• salt - 2 tbsp. l.
• sugar - 1/2 cup
• vinegar 9% - 1/2 cup
• vegetable oil - 50 gr.
• black pepper - 1 tbsp. l.

1. We cut the cucumbers for this salad in half across, and then further along into 4 or 6 strips.

If cucumbers have a hard skin, then it is better to peel it.

2. Put the cucumbers in a deep bowl, add ground black pepper, salt and sugar.

3. Pour vinegar and vegetable oil. Finely chop the garlic and parsley and add to the salad.

4. Mix well and leave the salad for 4-5 hours. During this time, the cucumbers will give juice and marinate. You can already eat them.

5. But if you want to prepare for the winter, then you will need to heat treat. Put the salad bowl on medium fire bring to a boil and cook for 10 minutes.

6. Everything, the salad is ready, it remains to decompose into sterilized jars and roll up with metal lids.

Cucumber salad for the winter "Nezhinsky" (sterilization is not required)

Another great cucumber salad recipe. Please note that there are quite a lot of onions here, approximately in a ratio of 1:3. But the salad is prepared as simply as the previous ones. And cucumbers can also be used overgrown, which are not suitable for pickling whole.

Ingredients:

• cucumbers - 2.5 kg
• onions - 400-500 gr.
• dill or parsley - 50 gr.
• salt - 1 tbsp. l.
• sugar - 2.5 tbsp. l.
• vinegar 9% - 50 ml
• vegetable oil - 100 ml
• black pepper - 1 tbsp. l.
• allspice— 4-5 pcs.
• bay leaf - 1 pc.
• mustard seeds - 1 tsp

1. Cucumbers, even for a salad, are still better to pre-hold in cold water for at least an hour. After that, we wash the cucumbers, cut off the tips and cut into rings or half rings.

2. Cut the onion into half rings, add salt and mix with cucumbers. Leave for 30 minutes for the cucumbers to release their juice.

3. In a separate pan put spices - peppercorns, allspice, bay leaf and mustard seeds. Add sugar, vinegar, vegetable oil and mix everything thoroughly until sugar dissolves.

4. Cucumbers with onions have already given juice, pour the vegetable mass into the pan, mix and put on fire. Cut greens and add to cucumbers.

5. Bring to a boil and then boil for 5 minutes. Don't forget to stir. Cucumbers during heating will change from a bright green color to a darker color and become transparent.

6. That's all, it remains to put the salad in jars and close the lids. Do not forget to turn the jars upside down and wrap them in something warm.

Empty jars must be pre-sterilized if you do not want to sterilize them along with the workpiece

Cucumber salad for the winter with tomato paste - you will lick your fingers

A wonderful cucumber appetizer can be prepared quickly and simply, the taste is excellent. Moreover, you can use larger cucumbers, which do not fit whole in a jar. I can assure you that such an appetizer will disappear from your shelves instantly - tested on myself.

Ingredients:

• cucumbers - 2 kg
• water - 1 liter
• sugar - 1 cup
• salt - 1 tbsp. l.
• tomato sauce"Chile" - 10 tbsp. l.
• vinegar 9% - 1 cup
• dill
• black peppercorns
• garlic

1. IN clean jars put a sprig of dill, a few peas of black pepper and a clove of garlic. Spicy lovers can also add a slice hot pepper.

2. Cucumbers for this snack can be cut into slices, but I tried to just cut the cucumber lengthwise into 4 parts. Pack cucumbers tightly into jars. It is best to put them vertically - this way a lot of cucumbers are placed in a jar.

3. We are preparing the marinade. To do this, add sugar, salt, pepper and vinegar to boiling water. tomato paste you can take any, but I take the spicy tomato sauce "Chili". The sauce is best mixed first in a small amount marinade to dissolve any lumps. Then mix all the ingredients and let the marinade cook for a couple of minutes. Pour marinade into jars.

4. We put the jars in hot water, bring the water to a boil and sterilize for 10-15 minutes (time for 0.75 - 1.0 liter cans). We also lower the lids for several minutes in boiling water. Banks are twisted and turned over.

Cucumber salad for the winter in Korean

Another awesome salad who most likely deserves special attention Korean cucumber salad Enough spicy snack and now there are many recipes for this cucumber salad.

Cucumber salad with carrots for the winter you will lick your fingers

Such a salad of cucumbers with carrots, onions and garlic can rightfully be called vitamin. If it seems to you that there is too much vinegar in the recipe, reduce its amount, and then the salad will become more tender. I recommend preparing such a salad for the winter.

Ingredients:

• cucumbers - 4 kg
• carrots - 500 gr.
• onion - 500 gr.
• garlic - 1 head
• dill seeds - 10 gr.
• sugar - 180 gr.
• salt - 100 gr.
• vinegar 9% - 300 ml
• vegetable oil - 200 ml
• bay leaf - 4 pcs.

1. Cucumbers for this salad are cut lengthwise into 4 - 8 parts (depending on the size of the cucumbers). If the cucumbers are large, then you can cut them in half across, and then along.

2. Rub the carrots into strips on a special grater, as for Korean carrots. if there is no such grater, then you can cut into thin strips.

3. Cut the onion into rings or half rings. Pass the garlic through a press.

4. We combine all the ingredients, mix, add salt, sugar, dill seeds, bay leaf, vinegar and vegetable oil. Mix everything well and leave for 2 hours at room temperature. A couple of times during this time, it is desirable to mix the salad.

5. No more heat treatment. Just put the salad in pre-sterilized jars, cover with lids on top and sterilize in boiling water for 10-15 minutes. Then we roll up with metal lids, turn the jars over and cover with a warm blanket.

This salad should be stored in a cool place.

Cucumbers with honey - a salad recipe for the winter

The original taste of this salad is given by honey and turmeric. If you are looking for new recipes, then this one is for you.

Ingredients:

• cucumbers - 2 kg
• water - 1 liter
• sugar - 1.5 cups
• salt - 2 tbsp. l.
• vinegar 9% - 1 cup
• turmeric - 1 tsp
• honey - 2 tbsp. l.
• black pepper and allspice
• garlic - 4 cloves
• Bay leaf
• dill

1. At the bottom of the jars we put dill, bay leaf, pepper and garlic.

2. Cut the cucumbers into circles and put them in jars.

3. Prepare the marinade, add salt, sugar, turmeric and honey to boiling water. Lastly, pour in the vinegar.

4. Pour the marinade into jars, cover with lids and leave to stand for about 1 hour.

5. After that, we sterilize the jars in boiling water for 10-15 minutes and tighten the lids.

Georgian cucumber salad for the winter

I think you will like this cucumber salad recipe. After all Georgian cuisine has been delighting us with her exquisite recipes for a long time.

As you can see, the taste of summer with ordinary cucumbers we can save for a long time, until the next harvest. All cucumber salads are so diverse that it is better to make preparations for the winter according to several recipes at once. Cook with pleasure and love, and I'm sure your family will love you even more when they see such beautiful jars.

In order for canned chopped cucumbers to please with taste, you need to carefully select the main ingredient.

Selection rules:

1. They must have the same degree of maturity.
2. Pre-selected specimens must be soaked in cold water. So they will gain elasticity, and in the workpiece they will be juicy.
3. If a yellow skin has formed on the cucumbers, it should be peeled, large seeds removed.
4. It is important not to overexpose the cucumbers during sterilization or pouring, otherwise they will become soft and lose their crunch.

Recipes for cooking are varied, which allows you to get different flavors. Canned vegetables will become great addition to the festive and everyday table.

Cucumber slices: a good recipe

For cooking you need:

• cucumbers, the same in diameter;
• salt and sugar;
• horseradish leaves, dill;
• garlic and onions;
• vinegar.

Sequencing:

1. Wash cucumbers and cut into slices.
2. Add salt to them, mix and forget about them for 10 hours.
3. Chop the horseradish leaves, garlic, dill and onion.
4. Prepare marinade. Pour salt and sugar into a saucepan with water (60 and 90 g per liter, respectively). Let the marinade simmer for a couple of minutes. Pour vinegar - 50 ml.
5. In pre-sterilized jars, lay cucumbers, chopped herbs, onions and garlic in layers.
6. Pour in the marinade, brought to a boil.
7. Cover the jars with lids and send to sterilize for 5-7 minutes.
8. After roll up and wrap, let cool completely.

The workpiece will receive a special aroma if you add cherry or currant leaves to it.

Nizhyn cucumbers

This recipe has been well known since Soviet times. Then such cucumbers were a mandatory preparation for every housewife. Not a single feast was complete without them.

Radishes for the winter - simple and delicious recipes

For the recipe you need:

• cucumbers;
• dill - umbrellas and twigs;
• salt, pepper, sugar;
• vinegar.

Cooking steps:

1. Wash the cucumbers, cut into slices and put in a large enamel basin.
2. Cut the onion into half rings or rings and add to the cucumbers.
3. Umbrellas and sprigs of dill finely chopped and also put in a basin.
4. Add salt, pepper, sugar. The quantity of each component is selected individually.
5. Cover the basin with a lid and let stand for a couple of hours. The readiness of the salad for packing in jars is determined by the amount of juice - if there is a lot of it (about 1/5 of the total volume), then you can proceed to the next step.
6. Sterilize the jars, put the salad tightly in them, lightly tamping. Pour in the resulting juice. Often this preservation does not need additional liquid.
7. Cover jars with lids and sterilize for 15 minutes. This time is enough for a half-liter container, and 25 minutes for a liter container.
8. A couple of minutes before the completion of sterilization, add vinegar at the rate of 15 g per jar.
9. Roll up and wrap up.

The amount of onion in this preparation depends on preferences and can reach 40-50% of the volume of cucumbers.

Mustard cucumbers for the winter: a recipe for slices with vegetable oil

Simple but very delicious recipe sliced ​​cucumbers. The recipe is designed for 2 kg of long-fruited vegetables of a standard diameter.

For delicious preparation needed:

• cucumbers - 2 kg;
• vegetable oil - 110 ml;
• vinegar - 100 ml;
• salt - 50 g;
• black pepper (ground) - 5 g;
• mustard grains - 10 g;
• garlic 2-3 cloves.

Canning green tomatoes for the winter

You need to prepare like this:

1. Wash cucumbers and cut into thick circles (up to 2 cm). Pour into a large bowl or pot.
2. Pour spices and oil to cucumbers, grate garlic or push through a garlic press, add there.
3. Mix everything well and let stand. Cucumbers in this preparation should stand for at least 3 hours at a temperature of 18-22 °.
4. When they let the juice in and almost swim in it, you can lay it out in jars. They need to be compacted in the process to reduce the voids between the pieces.
5. Cover with a lid and send to sterilize. For a jar of 1 liter, it takes 10-15 minutes, for a half-liter - 5-8.
6. At the end of sterilization, roll up the jars; you do not need to wrap them with a blanket. From the specified amount of ingredients, 4-5 cans are obtained with a capacity of 0.5 liters.

If canned cucumbers undergo a sterilization process with a blank inside, then it is not necessary to sterilize the jars before laying the ingredients.

Cucumbers for the winter (video)

cucumber slices

For the recipe you need:

• cucumbers - 4 kg;
• ground black pepper - 10 g;
• sugar / salt - 125/90 g;
• vinegar - 200 ml;
• vegetable oil - 100 ml;
• garlic - a couple of heads.

You should prepare like this:

1. Rinse the main ingredient thoroughly, remove the inflorescences, cut into slices.
2. Add spices and other ingredients. If the volume of liquid is not enough to cover the cucumbers, then add water.
3. Mix well and leave for a couple of hours at room temperature. From time to time, cucumbers need to be mixed.
4. After 2 hours of waiting, put the green ones in jars and pour over the resulting brine.
5. Sterilize for 7 minutes, then roll up and let cool.

Such spicy preparation can be made from salted cucumbers, which were planned for conservation as a whole.

Many housewives are very fond of preparing canned cucumbers for the winter. We offer high-quality and proven recipes for cucumber preparations for every taste.

Canned cucumbers for the winter - delicious recipes

Before you start canning cucumbers for the winter, consider these few important tips:

• For canning, it is best to use small, strong cucumbers, if possible the same size and regular shape.
• Before harvesting cucumbers, they should be pre-soaked in cold water for at least 3 hours, changing the water
• Pickling jars must be rinsed in hot water with baking soda, then sterilize over boiling water or bake in the oven for 25-30 minutes.
• Wash your hands before handling sterile jars.
• The more spices you put on top of the workpiece, the richer the taste of cucumbers will be.
• Vinegar should be poured into the marinade gradually, after the pan is removed from the heat
• Typically 40.0 salt per liter of brine is optimal amount when cucumbers are moderately salty.

Did you know?

Spicy additives give pickled cucumbers not only taste, they strengthen their structure and contribute to better preservation: horseradish leaf and root, cherry leaf, bay leaf.

Canned cucumbers - cooking technology

• Spicy greens are placed at the bottom of the prepared liter jars.
• Then, in a vertical position, cucumbers are placed.
• From above and from the inside of the cans - you can put dill umbrellas, pieces of hot pepper, garlic cloves.
• Then everything is poured with strained boiling brine and the required amount of vinegar is added.
• The jar is tightly closed with a sterile lid, rolled up, turned upside down, covered with a blanket and left until completely cooled.
• Store in refrigerator or cold pantry.

Canned cucumbers with spices for the winter

• 0.6 kg cucumbers,
• 1 liter of water
• 4 tbsp. l salt without a slide,
• 2 tbsp sugar
• 1 st. l - 70% acetic acid,
• horseradish leaf,
• 3 black currant leaves
• 3 peas of allspice,
• 6 black peppercorns,
• 2 cloves of garlic
• 1 piece hot pepper,
• sprigs of parsley, dill and celery

Cooking method:

1. Pour washed cucumbers cold water and leave for six hours.
2. Thoroughly wash and chop horseradish leaves, currants and other greens.
3. Sprinkle spices, chopped greens on the bottom of the jars
4. Lay out the cucumbers.
5. Add sugar, salt, water to a saucepan and bring everything to a boil. At the end add acetic acid and pour the resulting marinade cucumbers.
6. Cover the jars with boiled lids, sterilize for 8-10 minutes and roll up.

Canned cucumbers (quick way)

A bucket of small cucumbers, 3 liters of water (for 8 liter jars), 250 g of sugar, 4 tbsp. tablespoons of salt (with a slide), 500 ml of table vinegar.

• At the bottom of the jars put peppercorns, bay leaf, dill, parsley, garlic.
• Cucumbers are placed in boiling brine.
• As soon as the cucumbers change color (2–5 minutes), they put them in jars, pour them with brine, roll them up and wrap them up for a day.

Pickled cucumbers without sterilization and without the addition of vinegar

For a three-liter jar:

• 1.5 kg cucumbers,
• 2 garlic cloves, chopped
• 1 medium horseradish sheet
• 8 black currant leaves,
• 2-3 cherry leaves
• 2-3 bay leaves, a piece of red hot pepper (without seeds),
• dill with umbrellas.
• You can optionally add 1 teaspoon of chopped celery leaves, parsley, a pinch of thyme or wild oregano (not mint).

• for 1 liter of water - 2 tablespoons (with a slide) of salt. A three-liter jar of cucumbers requires about 1.5 liters of water and 3 full tablespoons of salt.

1. Soak cucumbers in boiled cooled water for about a day - in a large enamel saucepan or bucket.
2. Put cucumbers in prepared jars - tightly, but without squeezing, mixed with spices. Put dill umbrellas on top.
3. Pour the boiled cooled filling to the top of the jar.
4. Cover with lids and leave alone for several days.
5. As soon as a film appears on the brine, and the cucumbers look ready, you can root them.
6. In a warm room, from the moment of salting to capping, 2 days pass; in the cold for 4 days.

Based on this recipe, you can make three more variations of blanks:

• Cucumbers with mustard

Add 1-2 tablespoons of dry mustard to the prepared jar of cucumbers and pour boiling brine over it.

Seal immediately with a glass lid with clips, wrap until completely cool.

• Cucumbers with aspirin

Instead of mustard, you can add 1-2 crushed aspirin tablets to a jar of pickled cucumbers. Immediately pour them with boiling brine, roll up, wrap well.

Aspirin is a reliable and harmless (in a small dose) preservative. It can be used even when canning long-fruited cucumbers, cut into pieces.

• Cucumbers with calcium chloride (crispy)

Pour salted cucumbers in jars with boiling brine, add 1 tablespoon calcium chloride(buy the solution in advance at the pharmacy), roll it up, wrap it in paper and wrap it with a cotton blanket until it cools. Store cooled jars in the pantry.

Calcium chloride makes the water in the brine hard, giving cucumbers the crunch that so many people like.

Canned cucumbers with onions and horseradish for the winter

• cucumbers - 10 kg,
• onion - 1 kg,
• dill with seeds - 200.0,
• horseradish root - 20.0,
• salt - 400, 0
• sugar - 150.0
• citric acid — 150,0
• 1 head of garlic
• 15 black peppercorns,
• 15 mustard seeds
• 5 bay leaves,
• 10 liters of water.

1. Peel the garlic, onion and horseradish root. Chop the onion, cut the horseradish root into small pieces.
2. Wash the cucumbers, put them tightly in three-liter jars, add 1 clove of garlic, a piece of horseradish root, a sprig of dill and a handful of onions to each jar.
3. In a separate bowl, prepare the citric acid marinade, sugar, salt, water, mustard seeds, bay leaf, and black pepper.
4. Boil the marinade and pour into jars with cucumbers.
5. Pasteurize the jars for 30 minutes, then roll up the lids and place them upside down.

Delicious canned cucumbers for the winter

• 3.5 kg cucumbers,
• 2 liters of water
• 500 ml 5% vinegar,
• 1 head of garlic
• 3 sheets of horseradish
• 10 bay leaves,
• 30 peas of allspice,
• 1 pod of hot pepper,
• 1 bunch of celery
• 1 bunch dill,
• 6 tablespoons of salt.

Cooking method:

1. Wash cucumbers, cover with cold water and leave for 8 hours. Change water 3 times.
2. Wash and chop horseradish leaves and greens of dill and celery. Peel the garlic and cut into thin slices.
3. Remove the stalk and seeds from hot peppers, and cut the flesh into thin rings.
4. To the bottom three-liter jars lay out a layer of garlic, hot peppers, spices and herbs, carefully place cucumbers on top, then again a layer of spices and cucumbers.
5. Prepare the marinade by combining water with salt and vinegar, bring the solution to a boil and pour over the cucumbers.
6. Cover the jars with boiled lids, sterilize in a boiling water bath for 25 minutes and roll up.

Cucumbers in tomato sauce

• 3.3 kg cucumbers,
• 2 liters of tomato juice
• 100 g salt
• 1 head of garlic
• 3 sweet peppers
• 3 sheets of horseradish
• 5 bay leaves,
• 1 pod of hot pepper,
• 1 bunch of dill.

Cooking method:

1. Wash cucumbers, cover with cold water and leave for 5 hours.
2. Remove seeds and stalks from sweet peppers, cut the flesh into halves.
3. Peel the garlic. Wash greens and chop.
4. Pour the tomato juice into an enamel bowl, add salt and bring to a boil.
5. Lay the bay leaf and spicy greens on the bottom of the jars, put sweet and bitter peppers, garlic and cucumbers and pour tomato juice.
6. Cover the jars with boiled lids, sterilize for 20 minutes in a boiling water bath, and then roll up.

Pickled gherkins with their own hands

• 10 kg of gherkins,
• 8, 5 liters of water,
• 750 g sugar
• 500 g salt
• 320 ml 70% essence,
• 10 bay leaves,
• 10 carnations,
• allspice peas,

Cooking method:

1. Wash the gherkins and put in sterilized three-liter jars.
2. Prepare the marinade in a separate bowl. To do this, combine water, sugar and the remaining salt, bring the resulting liquid to a boil, heat for 5 minutes, then add spices and leave on fire for another 10 minutes.
3. Before the end of cooking, add to the marinade vinegar essence.
4. Fill the gherkins with the resulting marinade, close the jars with plastic lids and store in a cool place.

Canned sweet and sour cucumbers

• 3 kg small cucumbers,
• 200 g small onion,
• 100 g horseradish
• 1 teaspoon mustard seeds,
• 3 bay leaves,
• 15 black peppercorns,
• dill to taste.

• 2 liters of water, 500 ml of 9% vinegar, 150 g of sugar, 60 g of salt.

Cooking sequence:

1. Wash the cucumbers and put them tightly in jars, shifting them with peeled onions, dill stalks, horseradish slices, adding mustard seeds, bay leaf and pepper.
2. Pour in boiling filling.
3. Banks close and leave until the next day.
4. The next day, drain the filling and boil it.
5. Then pour over the cucumbers again and roll up the jars.

Bulgarian canned cucumbers

• 10 kg cucumbers,
• 450 g salt
• 300 g horseradish roots,
• 300 g vegetable oil,
• 150 g of stems and inflorescences of dill,
• 10 g black ground pepper,
• 7.5 liters of water,
• 5 tablespoons of vinegar essence.

Cooking method

1. In a separate bowl, combine salt and water, bring the resulting liquid to a boil and cool.
2. Peel and chop the horseradish root.
3. Pour the washed cucumbers with the resulting brine and leave for 24 hours.
4. After the specified time, put the cucumbers in sterilized jars along with horseradish, dill and black pepper, add vinegar essence and brine, and then pour in vegetable oil.
5. Roll up the jars with lids and put in a cool place.
6. In a separate bowl, prepare a marinade of water and vinegar with the addition of sugar and salt.
7. Pour boiling marinade over cucumbers and pasteurize for 30 minutes.
8. After that, roll up the jars with lids and cool, turning them upside down.

Chopped canned cucumbers

For a liter jar:

• 600-700 g long-fruited cucumbers,
• 1 teaspoon sugar
• 35 g spices (horseradish leaf and root, cherry leaf, pepper, garlic, cloves, etc.)
• 1 tablespoon of 9% vinegar.

• for 1 liter of water - 1 tablespoon of salt.

Cooking sequence: